For as long as Jake Tilson can remember he has always been scared of fish. Mysterious ice-laden market stalls have been sidestepped, unidentifiable white fillets passed over and intimidating seafood recipes left safely on the shelf, while the few occasions he has attempted to cook it have met with disaster. In at the Deep End sees the award-winning artist, designer, writer and cook finally overcome his last culinary taboo by travelling the globe on a quest to buy, prepare and cook fish and seafood. An evocative, marvellously layered and wonderfully illustrated exploration of Jake s many experiences with fish, this delightful food memoir and recipe book catalogues his journey from fish-phobic to seafood obsessive. Whether cooking mussels in Sydney or sprats in Sweden, visiting the fish markets of Tokyo or snorkelling on the Great Barrier Reef, Jake s unquenchable interest in every aspect of the sea and fish cookery is unstoppable. His acute eye and enticing culinary experiments and recipes make In at the Deep End a book to be read, savoured, used and, above all, enjoyed.
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Jake Tilson is one of our most inventive communicators about food. Thinking as an artist, he has undertaken a creative journey to understand and love fish. With a unique generosity, he shares that process with us. --Tim Hayward
When you cook and eat Jake s delicious Venetian bigoli with clams and New York crab cakes, his Swedish soused herrings and Japanese sushi and sashimi you are able to conjure up the worlds they were born in the fishing villages and coastal landscapes, the fishermen and their boats, the markets, smoke houses and restaurants. --Claudia Roden
When you cook and eat Jake s delicious Venetian bigoli with clams and New York crab cakes, his Swedish soused herrings and Japanese sushi and sashimi you are able to conjure up the worlds they were born in the fishing villages and coastal landscapes, the fishermen and their boats, the markets, smoke houses and restaurants. --Claudia Roden
About the Author
Jake Tilson is an artist, designer, writer and cook. His first cookbook, A Tale of 12 Kitchens (2006) won the Gourmand World Cookbook Award and was shortlisted for both the Andre Simon Food & Drink Award and the Glenfiddich Food & Drink Award. His eclectic eye and collaborative approach extends into the graphic design work he produces. Jake has produced shoe designs for Paul Smith and a recent artwork of his about eel shops in Japan and London was bought by the Tate Gallery Collection. Jake studied painting at Chelsea College of Art and the Royal College of Art where he also taught in Communication Art & Design. A pioneer of early website design, including the award-winning website TheCooker, Jake also founded the influential arts magazine Atlas in 1984. Jake is a trustee of the Oxford Symposium on Food & Cookery, a contributor to magazines such as Blueprint, Saveur, Creative Review, Food & Wine USA and has reported on sustainable fishing for BBC Radio 4 s Food Programme.
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful
By Roman Clodia
TOP 50 REVIEWER
Format:Paperback|Amazon Vine™ Review
(What's this?)
I should admit upfront that I'm not in any way a foodie and I suspect one would have to be to love this book. Part travelogue, part food journal, part recipe book, this follows the author and his family as they travel to Venice, Sweden, Aberdeen, New York, Australia and Tokyo in search of fish.
This is the sort of book where one's parents have a little house in Venice, where the family live in the kitchen, and where food shopping is done daily in the local markets. Even the author's 11 year old loves clams and octopus - perhaps not the palate of your average pre-teen...
Where exactly one buys small curled octopus, dwarf bobtail and mini cuttlefish is left hanging, and how, I wondered, would one remove the internal organs from a curled octopus even if it were available? Even the bread to be served with dishes is specified as requiring to be `unsalted'.
The spaghetti vongole, and a couple of the Venetian and New York prawn/crab/fishcake recipes are the only things I could ever imagine cooking and, frankly, recipes for these are available elsewhere.
So anyone who really loves their food and goes on foodie-type holidays would perhaps love this book - but if you're looking for easy, accessible recipes that don't require a trip beyond your local supermarket and/or farmer's market, best give this a miss.
This is the sort of book where one's parents have a little house in Venice, where the family live in the kitchen, and where food shopping is done daily in the local markets. Even the author's 11 year old loves clams and octopus - perhaps not the palate of your average pre-teen...
Where exactly one buys small curled octopus, dwarf bobtail and mini cuttlefish is left hanging, and how, I wondered, would one remove the internal organs from a curled octopus even if it were available? Even the bread to be served with dishes is specified as requiring to be `unsalted'.
The spaghetti vongole, and a couple of the Venetian and New York prawn/crab/fishcake recipes are the only things I could ever imagine cooking and, frankly, recipes for these are available elsewhere.
So anyone who really loves their food and goes on foodie-type holidays would perhaps love this book - but if you're looking for easy, accessible recipes that don't require a trip beyond your local supermarket and/or farmer's market, best give this a miss.
7 of 9 people found the following review helpful
By Mark Twain
Format:Paperback
This is a nicely produced book by a nice-sounding bloke, but to be frank it's too much about him and his travels - recounted in long waffly sentences in small print on big pages. It's also overdesigned, as you might expect from a designer, and written on the basis of a jetset lifestyle I don't identify with. So I agree with the other 3-star reviewers. Having said that, the recipes are actually good and interesting, particularly on molluscs (clam, squid, octopus &c.).
3 of 4 people found the following review helpful
By stylepuppy
TOP 100 REVIEWER
Format:Paperback|Amazon Vine™ Review
(What's this?)
In at the Deep End is definitely a cookbook more destined for your bookshelf than your kitchen drawer. Part recipe book and part travelogue it features fish dishes from seven destinations around the world, together with some journal-style background information about the author's travels there. The author is also the book's designer and typographer and has created a funky, bustling style for his book - each of the seven destinations gets its own chapter, each with its own visual style and fonts. It makes for an immersive read, like looking through someone's travel scrapbook, but sometimes it feels like there's a lot of visual noise between you and the (few) recipes.
As if writing, photographing and designing his own book wasn't enough Jake Tilson has also released a set of free audio podcasts you can listen to, with one for each of the destinations/chapters. You can download them for free through iTunes - just search for 'jake tilson' in the iTunes Store to find them. Then you can listen to the sounds from each destination as you 'visit' them while reading the book. It might not be the first book you'd reach for when you need a quick family meal, but if you love to curl up with a good cookbook and a cuppa then it's one of the more original I've seen.
As if writing, photographing and designing his own book wasn't enough Jake Tilson has also released a set of free audio podcasts you can listen to, with one for each of the destinations/chapters. You can download them for free through iTunes - just search for 'jake tilson' in the iTunes Store to find them. Then you can listen to the sounds from each destination as you 'visit' them while reading the book. It might not be the first book you'd reach for when you need a quick family meal, but if you love to curl up with a good cookbook and a cuppa then it's one of the more original I've seen.
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Most Recent Customer Reviews
4.0 out of 5 stars
Cross between travel and cook book
This is a good looking book, in my opinion best described as a cross between travel and cook book.
The travel bits are mixed with the recipes and vice versa and one... Read more
The travel bits are mixed with the recipes and vice versa and one... Read more
Published 1 month ago by A. Kubicek
3.0 out of 5 stars
A book for seafood epicureans
As per the title, this is not a 'mainstream' cook book. A lot of the ingredients will not be particularly easy to source (unless you live in range of Billingsgate Fish Market in... Read more
Published 4 months ago by Dulwich Guy
3.0 out of 5 stars
Nice looking,
not sure it's entirely helpful for cooking
I've had this for a while now and although I sort of like the mix of recipies with travel stories, I also don't quite know... Read more
I've had this for a while now and although I sort of like the mix of recipies with travel stories, I also don't quite know... Read more
Published 4 months ago by Maria2222
2.0 out of 5 stars
Travel journey with recipes
When you read the overview of this book you still get the impression that the book is a general recipe book, be under no illusion as it's merely a travel journal about discovering... Read more
Published 7 months ago by M. Price
5.0 out of 5 stars
Perfect gift book for the chef who has [almost] everything
This book has an intriguing concept - written by a cook who is also an artist with a passion for design, it explores the far reaches of fish cookery as self-confessed fish-o-phobe... Read more
Published 10 months ago by emma who reads a lot
4.0 out of 5 stars
Travel and Food ... 2 great loves combined
I'm being a bit generous with 4 stars, but having visited many of the locations in the book, reading through brought back some very happy memories. Read more
Published 10 months ago by Nick Flynn
4.0 out of 5 stars
A good "hybrid" cookery/travel book
From the title and description, it is clear that this is a travel book with foodie overtones and recipes. So it can be enjoyable, or disappointing, at either or both levels! Read more
Published 11 months ago by Mr. R. J. Wyndham
4.0 out of 5 stars
More of a travel book than a cookbook
This is a nice book. Easy to read & pick up & put down. However, even though the recipies are quite good, it is more a book about travelling than food in my view. Read more
Published 11 months ago by Get Real
3.0 out of 5 stars
Inventive? Or just a bit waffling?
To get the most important thing out of the way: the recipes in 'In At The Deep End' are delicious, and are a great way to start cooking more fish. Read more
Published 12 months ago by Max
5.0 out of 5 stars
beautiful and interesting
This is a beautiful book, with excellent images, and very usable recipes. I highly recommend, as a book to read for pleasure, if you love cooking fish, or Like me, a little nervous... Read more
Published 13 months ago by Mr. M. L. Cawood-campbell
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